Hummus Crusted Salmon with Lemon Arugula Salad
Ingredients
The salmon
-
4
fillets
salmon (6 oz each)
-
to taste
salt
-
to taste
pepper
-
¼
cup
hummus
-
½
cup
whole wheat panko breadcrumbs
-
¼
cup
grated parmesan cheese
-
2
tsp
fresh thyme, chopped
-
¼
cup
butter, melted
-
1½
Tbsp
Dijon mustard
-
2
tsp
honey
The salad
-
4
cups
arugula
-
2½
Tbsp
lemon juice
-
½
tsp
lemon zest
-
1
tsp
honey
-
2
Tbsp
olive oil
-
to taste
salt
-
to taste
cracked black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Place the salmon fillets on a prepared baking sheet and season with salt and pepper.
- Spread about a tablespoon of hummus over each fillet.
- In a small bowl, combine panko breadcrumbs, parmesan cheese, and thyme.
- In another bowl, whisk together melted butter, Dijon mustard, and honey, then pour over the panko mixture and mix well.
- Evenly distribute the breadcrumb mixture on top of each salmon fillet, pressing it into the salmon.
- Bake the salmon for 20 minutes or until it flakes easily with a fork.
- While the salmon is baking, whisk together lemon juice, lemon zest, honey, olive oil, salt, and pepper, then toss with the arugula.
- Serve the salmon fillets with the lemon arugula salad.
Nutrition Facts (estimated)
Servings
4
Calories
477
Total fat
26.1g
Total carbohydrates
14g
Total protein
47.7g
Sodium
441.2mg
Cholesterol
0mg
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